Peach Salad with Tomatoes and Goat Cheese

Little Something to Refresh Your Hot, Sweaty Body

It’s too hot outside to cook, so I’ve been filling my body with the season’s best produce and ample amounts of cheese. This recipe is for those times when it’s too hot to turn on the oven and the peaches and tomatoes are too good for anything but a little milky lovin’. Sliced and seasoned with olive oil and salt, these bad boys are bursting with bright, acidic juices, begging to lube up some creamy chèvre.

I’ve crowned this fruit salad with Vermont Creamery Bijou, a petite, single-serving cutie that’s dense as fudge, slightly sweet, and refreshingly tangy. But this salad plays well with nearly any soft goat cheese. I recommend experimenting with fresh chevre, Humboldt Fog, Bucheron, or any other goat cheese that suits your fromage fantasy.